Cornbread Stuffing Recipes Without Sausage

A Flavor-Packed, Meat-Free Twist on a Thanksgiving Classic

Cornbread stuffing is a Thanksgiving staple that brings warmth, nostalgia, and comfort to every holiday table. But if you’re skipping sausage—whether for dietary reasons, preference, or to create a more inclusive menu—you don’t have to sacrifice flavor. This cornbread stuffing without sausage is rich, buttery, herby, and full of texture. It’s ideal for vegetarians or anyone who wants a lighter version of a classic.

This guide will walk you through the full recipe, how to make it ahead, flavor variations, serving ideas, and commonly asked questions to ensure you nail it every time.

Why Cornbread Stuffing Is a Must-Have Thanksgiving Side

Unlike traditional bread stuffing, cornbread brings a slight sweetness and crumbly texture that soaks up broth and aromatics beautifully. Here’s why this recipe shines:

• Sausage-free and meatless: Still rich in flavor without using any animal fat or meat.

• Fluffy yet crisp: Golden on top, moist in the center.

• Herb-forward: Loaded with fresh rosemary, sage, thyme, and parsley.

• Customizable: Easy to adapt with veggies, nuts, or fruit.

Whether you serve turkey, chicken, or a vegetarian main, this stuffing is a guaranteed crowd-pleaser.

Key Ingredients

Here’s what you’ll need to make flavorful cornbread stuffing—without sausage or meat:

For the Cornbread (or use pre-made)

• Yellow cornmeal

• All-purpose flour

• Baking powder

• Salt

• Milk (dairy or plant-based)

• Eggs

• Butter (or dairy-free alternative)

• Optional: a bit of sugar for slight sweetness

For the Stuffing

• Homemade or store-bought cornbread (dry or day-old works best)

• Onion (yellow or white)

• Celery

• Garlic

• Fresh herbs: sage, thyme, rosemary, parsley

• Vegetable broth (low-sodium recommended)

• Butter or olive oil

• Eggs (to bind – optional but helpful)

• Salt and black pepper

• Optional add-ins: chopped apple, cranberries, pecans, mushrooms

How to Make Cornbread Stuffing Without Sausage

Step 1: Make the Cornbread (if not using store-bought)

You can make this a day or two ahead so it dries out a bit. This helps it absorb flavor better during baking.

Ingredients for Homemade Cornbread:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup milk

• 2 large eggs

• ¼ cup melted butter

• 1 tbsp sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix dry ingredients in one bowl.

3. Whisk wet ingredients in another.

4. Combine both and pour into a greased baking dish or skillet.

5. Bake for 20–25 minutes or until golden and toothpick comes out clean.

6. Cool completely, then crumble or cube.

Step 2: Sauté the Vegetables & Herbs

In a large skillet:

• Melt 3 tbsp of butter (or olive oil).

• Add 1 chopped onion and 3–4 celery stalks, diced.

• Cook until translucent (about 6–8 minutes).

• Add minced garlic (2 cloves), 1 tbsp chopped fresh sage, 1 tsp rosemary, and 1 tsp thyme.

• Stir for another minute until fragrant. Set aside.

Step 3: Combine & Moisten

In a large mixing bowl:

• Add crumbled cornbread (about 8 cups).

• Stir in sautéed vegetables and herbs.

• Pour in 2 to 2½ cups of vegetable broth gradually until mixture is moist but not soggy.

• Mix in 2 beaten eggs (optional for binding).

• Season with salt and pepper to taste.

• Fold in optional ingredients like chopped apples, toasted pecans, or dried cranberries.

Step 4: Bake the Stuffing

• Preheat oven to 375°F (190°C).

• Grease a 9×13 baking dish or casserole.

• Transfer mixture and press gently into an even layer.

• Dot the top with a few pieces of butter (for a crisp finish).

• Cover with foil and bake for 25 minutes.

• Uncover and bake an additional 20 minutes until golden and slightly crispy on top.

Flavor Variations to Try

Apple & Walnut

Add chopped Granny Smith apples and toasted walnuts for a fruity crunch that balances the savory base.

Mushroom & Sage

Sauté mushrooms (cremini or shiitake) with onions and celery for a rich, umami-forward stuffing.

Cranberry & Pecan

For a holiday twist, mix in ½ cup of dried cranberries and ½ cup chopped pecans for sweetness and crunch.

Vegan Cornbread Stuffing

• Use plant-based butter or olive oil

• Swap milk with almond or oat milk

• Skip the eggs or use a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg)

Can You Make It Ahead?

Absolutely! This stuffing is great for make-ahead prep.

Make-Ahead Instructions

• Prepare the stuffing and place in the baking dish.

• Cover tightly with foil and refrigerate for up to 24 hours.

• Bring to room temperature before baking.

• You can also fully bake it, then reheat before serving (covered with foil at 300°F for 15–20 minutes).

What to Serve With Cornbread Stuffing

• Roast turkey or chicken – classic pairing

• Stuffed acorn squash – perfect for a vegetarian meal

• Mashed potatoes and gravy – complements the texture

• Green beans or Brussels sprouts – adds freshness

It’s also great for leftover stuffing bowls with gravy, roasted veggies, or fried eggs the next morning.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze unbaked stuffing for up to 1 month. Thaw in fridge overnight before baking.

• Reheat: In the oven at 325°F, covered with foil, until heated through.

Nutrition Highlights

(Per serving estimate, assuming 8 servings)

• Calories: ~220–300 kcal

• Protein: 5–7g

• Carbs: 28–35g

• Fat: 10–14g

• Fiber: 3–4g

• Sugar: 3–5g

• Cholesterol: Depends on use of eggs & dairy

This stuffing is hearty but lighter than meat-based versions, with plenty of fiber and plant nutrients from herbs, vegetables, and cornbread.

Frequently Asked Questions

Can I use store-bought cornbread mix?
Yes! Just choose one without added sausage or pork fat. Make it a day ahead and let it dry out before using.

Can I make this gluten-free?
Absolutely. Use a gluten-free cornbread mix and ensure your broth is certified gluten-free.

What can I use instead of eggs?
Skip the eggs entirely (stuffing may be more crumbly), or use a flax egg substitute. It’ll still be delicious.

Do I need to toast the cornbread first?
Not necessary if it’s a day old and dry. If using fresh cornbread, you can cube and toast it in a 300°F oven for 10–15 minutes to dry it out.

Can I make this in a slow cooker?
Yes. Mix everything and cook on low for 3–4 hours. Stir halfway for even texture.

Final Thoughts

Cornbread stuffing without sausage doesn’t have to be bland or boring. With the right mix of aromatics, herbs, and textures, you can create a rich, satisfying stuffing that stands proudly at your Thanksgiving table—whether you’re serving meat-eaters, vegetarians, or just looking for a lighter dish.

Simple ingredients, bold flavor, and flexible options make this stuffing a go-to for the holidays—and beyond.